Carrot cake with cream cheese icing is a bit of a classic combo isn’t it. And, yet again, veg in cake proves to be a winner, adding moisture, texture and that pleasing orange colour.
Here is a super healthy version that tastes so good and doesn’t even require any cooking. You can whip this up in a matter of minutes and keep it in the fridge for when you get peckish.
I do feel that this is certainly a time I can put my hands up and say that the photos don’t do them justice. My mum gave some of these to her friends when they came round for coffee and apparently they were a hit so if you don’t believe me, take their word for it.
Raw carrot cake with cream cheese & Greek yoghurt coconut frosting
Makes 9 pieces
For the carrot cake:
20g desiccated coconut
2 large carrots, grated
1 tsp. cinnamon
1 tsp. maple flavouring
Pinch of salt
For the frosting:
250g cream cheese
230g Greek yoghurt
6 tbsp. maple syrup
5 tbsp. coconut flour
(There will be left over frosting… eat it up on its own as I did or with some granola and fruit)
For a vegan alternative, try my coconut whipped cream frosting
Start by grating the carrots and set aside.
Put the pecans, almonds, oats, coconut and dates into a food processor and blend until everything is combined and there are still some bits left (you want a bit of crunch to the base so don’t over process the mixture).
Add the carrots to the food processor along with the cinnamon, maple and salt and pulse until everything is combined.
Spoon the mixture into a baking tray (about 8 inches x 8 inches) and press it down so that it is solid. You want the mixture to be about 2 inches deep.
Store in the fridge.
To make the frosting, put the cream cheese and the Greek yoghurt into a large mixing bowl and use an electric whisk to whisk it up.
Add the maple syrup and the coconut flour and whisk again until everything is combined.
Store this in the fridge if you are not using it right away. If you are, spoon it over the carrot cake base evenly. There will be too much frosting but store the leftovers in the fridge and eat it up on its own or with granola and fruit.
To serve, slice the cake in to 9 bars and top with crushed nuts and goji berries.